Instant Pot Mashed Potatoes

No more water logged Potatoes! The days of boiling water, adding Potatoes and then poking with a fork to check for doneness are over!

Steaming Potatoes in an Instant Pot, Mealty MultiPot or Pressure Cooker, are all Multi-cookers and are Pressure Cookers) yields a nice and dry Potato.

Instant Pot Mashed Potatoe
Course: Side DishCuisine: American, Christmas, Easter, ThanksgivingKeyword: Instant Pot Mashed Potatoes Prep Time: 15 minutesCook Time: 7 minutesTotal Time: 22 minutes Servings: 6 servings Calories: 325kcal Author: Jill Selkowitz


2 pounds Russet Potatoes peeled and quartered
1.5 cups Water
2 teaspoons Sea Salt or to taste
1 cup Heavy Cream or milk
1/4 cup Butter
Add Ins
2 cloves Fresh Garlic peeled
Cauliflower (to sneak in veggies)
Fresh or Dried Chives for garnish
US Customary - Metric


Place Water and Trivet into Pressure Cooker cooking pot.  Place basket of quartered potatoes on top of Trivet.
Lock on Lid and close Pressure Valve.  Cook on High Pressure for 7 minutes.  When Beep sounds, allow a 10 minute Natural Pressure Release.
Remove Potatoes from cooking pot and place into Mixing Bowl.  Mash Potatoes and add milk, mashing/whipping as you go.  Add Salt and mix.  Add Butter and combine.  Taste and adjust as needed.  Top with Chives, if desired.


Pour in about half of the Milk and mash the Potatoes with the Milk. Amount of milk is a personal preference, as are the Butter and Salt. Remember, you can always add more Milk, Butter and Salt, but you can't take away. Mix the Potatoes with the Milk until they are just a bit firmer than you like, as the Butter will further thin the Potatoes. Add more Milk as needed. Add in the Salt and mix through. Start with a little Butter and add more as needed. Once plated, people can add more Butter and Salt, so don't go overboard. 🙂
The more you mix the Instant Pot Mashed Potatoes, the more smooth and Whipped they become. Turn Mashed Potatoes into Instant Pot Whipped Potatoes, just by hand whipping or using a Hand Held Mixer.

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